Culinary Cancun

I have to admit that I was not expecting much of the food scene in Cancun. My only other trip to Mexico was last year when I’d won a stay in Cabo San Lucas at a resort that – while not an all-inclusive – was one of those “party party” hotels right on the playa.

On that trip, the mediocre food and ridiculously inflated prices caused us to search elsewhere when we were craving something a bit more traditional. With a little research, asking around and luck, we were rewarded with a great little spot service fresh ceviche and ice cold cerveza that we stumbled upon, a mere ten minute walk from the sprawling resorts on the beach.

So when I heard that the 2014 TBEX North America conference was being held in Cancun, I mentally braced myself for the same disappointment with the resort food. Kim and I elected to take advantage of the discounted rate to stay at the official conference hotel, the Moon Palace Resort & Spa, where we’d be close by the TBEX sessions. It would be my first time staying at an all-inclusive and I wasn’t sold on the idea that this was a good thing. Watery margaritas and tepid buffets came to mind instantly, but I was hopeful that we’d make the best of things.

Yes, there were buffets but they were tasty, like this one which was both pool- and ocean-side.

How wrong I was!

Not only did we get a chance to enjoy many of the dining options offered by the resort, but we made use of the in room mini-bar and even tried out the 24 hour room service. Having the conference sessions right on the (huge) resort grounds meant that we even had the choice of occasionally skipping out on the TBEX-provided lunches in order to try more of the Moon Palace dining options.

Besides the options we had at Moon Palace, I was lucky enough to score a spot in the post-TBEX Culinary FAM trip, where I had the chance to get some private dinner venues at the best restaurants on the Riviera Maya. I was impressed by the blending of modern/contemporary techniques with traditional recipes and ingredients.